Memorial Day Recipes

Chicken and Shrimp Tortilla Soup

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Chicken and Shrimp Tortilla Soup

Rating:

(1 vote) 4 1

A Mexican-inspired soup with the hint of lime

Ingredients

  • 6 oz. fresh or frozen medium shrimp, peeled and deveined Crisp Tortilla Shreds (recipe follows)
  • 1 large onion, chopped
  • 1 tsp. cumin seeds
  • 1 Tbs. cooking oil
  • 4 1/2 C. reduced-sodium chicken broth
  • 14 1/2-oz. can Mexican-style stewed tomatoes, undrained
  • 3 Tbs. snipped fresh cilantro
  • 2 Tbs. lime juice
  • 1 and 2/3 C. shredded cooked chicken breast Thaw shrimp, if frozen. Prepare crisp tortilla shreds. Set aside.

Directions

In a large saucepan cook the onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, undrained tomatoes, cilantro and lime juice. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in shrimp and chicken. Cook about 3 minutes more or until shrimp turn pink, stirring occasionally. Top each serving with tortilla shreds.

Makes 6 servings (7 and 3/4 C.).

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Reviews (1)

  • Where is the recipe for the Crisp Tortilla Shreds? Can I assume that I would use corn tortillas, slice into thin pieces and fry them up in oil?

    Flag as inappropriate coyvashon  |  May 5, 2008

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